mgaretz

Recipe update: Yesterday afternoon I mixed and froze a non-dairy, zero-sugar attempt. It was my base recipe from above with sugar and flavor substitutions. 14 ozs almond milk (plain, unsweetened) 120 grams Whole Earth Allulose Baking Blend (granulated) 22 grams coconut oil powder 1 tbs glycerin 1 tsp vanilla extract 3.5 grams Perfect Sorbet stabilizer 1/4 cup cacao powder 1 tsp espresso powder I was concerned because after blending it was quite thick. I suspect it was because the Allulose blend has some xanthan gum, so there may have been too much stabilizer. (I have written to them to see if I can find out how much it contains, no answer so far.) I froze it anyway and spun it tonight on a single ice cream cycle. It came out quite soft, very much like regular churned ice cream before freezing. The taste was OK, very similar to other zero sugar ice creams, and it seemed a bit icy/grainy/sorbet-like but not too bad. I left it in the container and we'll see what it's like after freezing another day.

Smoked pulled pork (Costco) doctored (pan fired with BBQ sauce added late) with MW'd in the husk corn.

It's not a stock issue. When I called they said the 10% off offer was the deal. No free containers. (The two packs are in stock now, I just received mine today.)

Same here.

Pork chop and zucchini, both made on the NFG.

You won't. The text is misleading. What you will get is a 10% off coupon towards the purchase of containers.

Yes it can (with the right recipe that doesn't require re-spinning). But it sure is convenient to leave it right there.

Sirloin steak, cooked SV then seared, served with peas in butter.

I was able to buy a 2 pack from the site today, but 4 packs were still out of stock..

Very sad.

I made the non-dairy chocolate recipe from the book, with just a few substitutions (documented up thread). It was ok after churning (ok from a scoopablity perspective, flavor and mouthfeel were lacking) and it was rock hard the next day. A solid block of ice. So forgive the pun, but I don't think your theory holds water...

Happy to report my new recipe stayed nice and scoopable after 24 hours in the freezer. No sign of iciness.

Not me. I have tried many commercial products with "real" peanut butter swirls and have never really been impressed with the result. It's like an intrusion instead of a complimentary addition.

By the way, no hint of coconut flavor! Not that I have anything against coconut flavor, but only when I want it, not all the time. The powdered oil is more often marketed as MCT oil.

Success! This was peanut butter salted caramel, made with almond milk and coconut oil powder. It came out great! Just like when I use the soft serve mix. I am hopeful it will still be good after freezing for day, but I am betting it will. It only took one spin on the ice cream setting and nothing stuck to the sides. Here is the base recipe so far: Unsweetened, unflavored almond milk: 14 fluid ozs Coconut oil powder: 22 grams - see notes Table sugar: 120 grams Vegetable glycerin: 1 tbs Perfect Sorbet stabilizer (Modernist pantry): 3.5 grams For this flavor I also added: 1/4 cup peanut butter powder 1 tbs Torani Classic Caramel Syrup (see notes) 1 tsp sea salt (table grind) Notes: The coconut oil powder I used is 8% fat and also contains soluble tapioca fiber, sodium caseinate, sunflower lecithin and silicon dioxide. This one: https://amzn.to/3kb5TKW If you use something with a different fat percentage you will have to adjust the quantities. The syrup is this one: https://amzn.to/2XhHL0v I normally use 1/4 cup but I ran out and all I had was 1 tbs. Didn't seem to matter to the flavor so that's what I will use from now on. After spinning: After scooping with a spoon:

They make it sound like they give you extra containers. They don't. They give you a 10% off coupon.

Extra containers have been out of stock on the American site for a while. They gave me a 10% off coupon to buy extras and it was only good for seven days, but they’re out and you can’t back order them. When I called to complain the only answer they had was to call again when they are back in stock and ask for a discount. I’m hoping the coupon doesn’t actually expire.

Pork chop and zucchini, both cooked on the NFG.

Oh, and the misunderstanding of course.

No, no, no. @JoNorvelleWalker gets the credit for that one! I've actually been using the Ninja Foodi Grill a lot more. Costco has them on sale again this month for $139.

I guess that makes me guilty! 😉 This afternoon I whipped up a batch of peanut butter salted caramel ice cream, but instead of using my usual soft-serve mix I used sugar plus the powdered coconut oil and the Perfect Sorbet stabilizer. No cream, just almond milk. If that works then I will move onto the sugar substitute - the goal being a low sugar non-dairy ice cream that doesn't suck!

But as long as there's a festival of some kind, they'll be fine!

Dinner last night was sirloin, cooked SV then seared, served with steamed Brussels sprouts.

After a full 24+ hours in the freezer (after the initial spin), the chocolate is much better texture-wise. The powdered coconut oil arrived today and I am hopeful that will give it the something extra it needs. Tasted it and no hint of coconut, which is a good thing.

The new chocolate came out pretty good. Very smooth and decent texture, but not quite as creamy as I like. Likely needs a bit more fat. One spin on the ice cream cycle, nothing frozen on the sides. First pic is right after spinning, second is after it's been in the freezer for 4 hours. Still a bit soft to scoop pretty, I assume it will be better tomorrow. Recipe was 14 ozs of lactose-free half and half, 120 grams of sugar, 1/4 cup cacao powder, 1 tsp espresso powder, 1 tsp vanilla extract, 1 tbs vegetable glycerin, 2.7 grams of Perfect Sorbet stabilizer from Modernist Pantry.